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Chocolate Cake With Buttercream Icing

Chocolate Cake with Buttercream Icing Recipe

Chocolate Cake With Buttercream Icing

My sister-in-law makes a chocolate cake that is just divine. It gets its dark richness from freshly brewed coffee and is perfectly balanced with luscious buttercream icing. The cake is super moist and the buttercream is marvelous.

Served cold, it is extraordinary. The chocolate cake and buttercream icing are sweet — without being exceedingly sweet. The butter adds the slightest hint of saltiness to the icing and is a wonderful complement to the cake.

Allow plenty of time to prepare this cake and buttercream icing. The cake must be completely cool before frosting it. Also, preparing the icing is a two-step process involving refrigeration. Because of the butter in the buttercream, you really can’t rush this recipe. The extra time is well worth it and we think you will be delighted with your results!

Chocolate Cake with Buttercream Icing

Chocolate Cake Recipe From the Kitchen of Jane NaujalisButtercream Icing Recipe From the Kitchen of Judy Haftl

Chocolate Cake

1 ¾ cups flour

2 cups sugar

¾ cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup buttermilk, shaken

½ cup canola oil

2 extra large eggs, room temperature

1 tsp vanilla extract

1 cup freshly brewed hot coffee

Buttercream Icing

¾ cup evaporated milk

¼ cup whole milk

4 TBS flour

¼ cup shortening

¾ cup salted butter

½ cup granulated sugar

2 tsp vanilla extract

Mixing Dry Ingredients
With Paddle Attachment

Preheat oven to 350°.

Grease two 8″ round cake pans or one 9″x13″ rectangular cake pan with butter. Line the buttered pan(s) with parchment paper and then grease and flour the pans.

For the cake, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low speed until combined with an electric mixer fitted with a paddle attachment.

In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. While the mixer is still on slow speed, add the hot coffee and stir just until combined.

Pour batter into baking pans and bake for 35 to 40 minutes (until a toothpick inserted in the center comes out clean). Cool in the pan(s) for 30 minutes and then invert over a rack to cool.

To make the buttercream icing, add the evaporated milk, whole milk, and flour to a small saucepan. Bring to a boil, whisking constantly and cook for one minuted or until thickened. Remove from heat and refrigerate until cooled completely.

Beat together the butter and shortening with an electric mixer. Add the granulated sugar and beat until creamy. Add the vanilla and cooled milk mixture and blend until well combined.

After the cake is completely cool, decorate with the buttercream icing. Refrigerate until serving. Enjoy!

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Please please get this cake away from me! Just kidding...it is so good that I can't stop eating it! The best chocolate cake I've ever eaten (and I've eaten alot :)). I was a little worried about my batter since it seemed thin, but it clearly was the way it should be since the cake turned out to be the moistest chocolate cake I've ever had. The icing is great too (never hear of a cooked one before). Thx! Plan to try your Cranberry Salad for our Christmas Eve dinner.

Fabulous! Made your cake for my kids last weekend and they loved it. Guaranteed hit with everyone. Followed the other comments and served it cold. Really, really good. The icing was sublime. So glad I found your website when looking for reviews on a new mixer--you have really interesting recipes, can't wait to try more. BTW, the mixer review was spot on-used the new mixer making this cake and it rocks.

This looks like a great Chocolate Cake and I just love the Buttercream Icing. Really there is not a dessert better than a Chocolate Cake with a Buttercream Icing. Thank you so much for sharing with Full Plate Thursday and hope you have a great week end.
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Miz Helen